Zucchini Frittata

Here is another great recipe my husband can eat on his diet. Who wouldn't want this cheesy warm egg dish?? We went out of town for the weekend and he didn't do so great as far as eating right so we are back on the healthy train. This has great flavor considering the ingredients. It's great for a breakfast, brunch or breakfast for dinner! A frittata is like an open faced omelette. You can make a a big one and serve more that one person with it. I put two slices on top of each other for the picture above. If you aren't worried about fat and calories, feel free to use the whole eggs (cut it down to 6) and real bacon and butter.

Zucchini Frittata


1 1/2 tablespoons butter substitute
2 tablespoons onion, finely diced
2 large garlic cloves, minced
1 med-large zucchini, shredded and chopped
7 eggs (use only 3 yolks though)
1 tablespoon water
1/4 tsp. ground mustard
4 turkey bacon strips cooked and chopped
1/4 tsp light salt
1/8 tsp pepper
1/4 cup shredded Swiss cheese
1/4 cup sliced green onions

In an oven proof skillet, melt butter substitute over med-high heat. Add onion and garlic; saute for 1-2 min. Add zucchini; cook for 3 min or until tender.

In a bowl, beat eggs, mustard and water (this will help them to be fluffy). Pour into skillet. Sprinkle with turkey bacon, salt and pepper. As egg sets, lift edges letting uncooked egg to flow underneath to cook. Cook about 7 min on med heat. Preheat broiler.

Place skillet 6 inches from the heat in the oven for about a minute. Add cheese and green onion and broil again until cheese is melted. Serves 2-4.

Inspired by a recipe from Taste of Home